RICE PILAF WITH CHICKEN

1 cup white rice

4 Tbl. butter or marg.

½ cup chopped onion

½ c. diced green pepper

½ lb. mushrooms, sliced

(or one small can)

1 tsp. salt

2 cups chicken broth

Diced cooked chicken

(optional)

Saute rice in butter; add onion, gr. pepper & mushrooms and sauté. Add salt, broth, and chicken.

Pour into casserole dish; cover and bake at 375° for 40 min. to 1 hour until liquid is absorbed and rice is tender. Stir once after done.

ORANGE CHICKEN STIR FRY

2 lbs. uncooked chicken without skin and bones, cut into 1” cubes

onions, green and red peppers (can be the packaged frozen ones)

Orange Sauce:

½ cup fresh squeezed orange juice

2 T. grated orange peel

½ cup sugar

½ cup water

2 tsp. cornstarch

2 T. butter

1 tsp. soy sauce

salt & pepper

Make sauce first. Boil all ingredients, except orange juice and peel, for 3-4 minutes. Add orange juice and peel. Bring to boil and boil for another 5 minutes, stirring constantly.

Stir fry raw chicken cubes in 1 Tbl. oil until chicken is cooked through. Drain. Add stir fry vegetables (onions and peppers). Stir fry until done. (You may need to drain some liquid before adding the sauce.) Add orange sauce and boil until thick.

Serve over rice.                  

HAWAIIAN HAYSTACKS

Cook 4 chicken breasts in water until tender (about 45 minutes). Skin and debone if needed. Chop into chunks.

Cream sauce: Melt 1 cup butter or margarine

                       Stir in ½ cup flour

                       Stir in 1 tsp. salt and ½ tsp. pepper

                       Add 2 cups chicken broth

                       Add 2 cups half and half or milk

           

Stir and cook slowly until thick. Stir in chicken cubes and keep warm.

Prepare sticky rice: Add 2 cups rice to 4 cups water

                                Add 1 tsp. salt and 2 T. butter or margarine      

Cook slowly until all water in absorbed and rice is tender. Do not stir.

Let guests build their own haystack. Start with rice, topped with chicken cream sauce. Then add a variety of toppings as desired.

Suggested toppings:

Chinese noodles

Chopped green onions

Diced celery

Chopped bell pepper

Sliced olives

Shredded cheese

Tomatoes

Crushed pineapple

Grated coconut

Chopped nuts

CHICKEN-NOODLE CASSEROLE

6 oz. med. or large egg noodles                                            1 can cream of celery soup

2-3 cups cooked chicken, cubed or shredded                       ½ cup milk

½ cup mayonnaise                                                                 ½ cups shredded cheese

2 Tbl. butter or margarine

½ cup chopped celery

1/3 cup chopped onion

¼ cup chopped green pepper

¼ cup chopped canned pimiento (opt.)

½ tsp. salt

Cook noodles according to package directions. Sauté celery, onion, and gr. pepper in butter or margarine. Combine in large bowl: noodles, chicken, mayonnaise, celery-onion-gr. pepper mixture, pimiento, and salt.

In medium saucepan combine soup, milk, and shredded cheese. Heat over medium heat until blended and cheese is melted. Pour mixture over combined ingredients in bowl and stir to combine. Spoon into a 2-qt. casserole dish or 9” X 13” pan. Bake, uncovered, at 425° for 30 minutes.

CHICKEN ENCHILADAS – GREEN SAUCE

6 chicken breasts, cooked and cubed or shredded

1 can cream of chicken soup

1 cup sour cream

1- 4 oz. can diced green chiles

salt to taste (don’t forget the salt)

18 flour tortillas

1 small bottle green taco sauce (I use La Victoria brand)

2 cups Monterey jack cheese (grated)

2 cups cheddar cheese (grated)

Mix chicken, soup, sour cream, gr. chilies, about half of the cheese, and the salt in a large bowl. Dip tortilla shells into mixture of ½ taco sauce, ½ warm water. Place about 2 Tablespoons mixture onto shell. Roll and put into a greased baking dish. Sprinkle remaining cheese on top. Cover with foil and bake at 350° for 30-35 minutes. Makes 18-20 enchiladas.